{"id":42121,"date":"2019-06-08T15:11:29","date_gmt":"2019-06-08T13:11:29","guid":{"rendered":"https:\/\/fermentis.com\/product\/safsour-lb-1\/"},"modified":"2026-04-14T09:46:06","modified_gmt":"2026-04-14T07:46:06","slug":"safsour-lb-1","status":"publish","type":"product","link":"https:\/\/fermentis.com\/es\/producto\/safsour-lb-1\/","title":{"rendered":"SafSour\u2122 LB&nbsp;1"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Una bacteria para kettle sour que respeta la expresi\u00f3n arom\u00e1tica de las levaduras<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p>SafSour LB 1\u2122 is a <strong>heterofermentative lactic acid bacteria<\/strong>. It has been selected by Fermentis speci\ufb01cally for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1\u2122 also reveals a neutral aromatic pro\ufb01le, respecting the aromatic signature of the yeast in the \ufb01nal product. <strong>We recommend it to produce Gose, Berliner Weisse and many other balanced sour beers.<\/strong><\/p>\n<p><strong>Ingredients<\/strong>: bacteria (Levilactobacillus brevis); maltodextrin as a carrier.<\/p>\n\t<div id=\"gap-976161464\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-976161464 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Caracter\u00edsticas sensoriales de SafSour LB 1\u2122<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<p>SafSour LB 1\u2122 reveals a neutral aromatic pro\ufb01le, respecting the aromatic signature of the yeast in the \ufb01nal product.<\/p>\n\t<div id=\"gap-1720120293\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1720120293 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Caracter\u00edsticas t\u00e9cnicas de SafSour LB 1\u2122<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-dosificaci\u00f3n-y-modo-de-empleo\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_dosificaci\u00f3n-y-modo-de-empleo\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_dosificaci\u00f3n-y-modo-de-empleo\"><span>Dosificaci\u00f3n y modo de empleo<\/span><\/a><\/li>\n<li id=\"tab-propiedades\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_propiedades\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_propiedades\"><span>Propiedades<\/span><\/a><\/li>\n<li id=\"tab-an\u00e1lisis-microbiano\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_an\u00e1lisis-microbiano\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_an\u00e1lisis-microbiano\"><span>An\u00e1lisis microbiano<\/span><\/a><\/li>\n<li id=\"tab-almacenamiento-y-vida-\u00fatil\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_almacenamiento-y-vida-\u00fatil\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_almacenamiento-y-vida-\u00fatil\"><span>Almacenamiento y vida \u00fatil<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_dosificaci\u00f3n-y-modo-de-empleo\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-dosificaci\u00f3n-y-modo-de-empleo\">\n<p><strong>Dosage<\/strong>:<br \/>\nThe optimum dosing rate is 10 g\/hL<\/p>\n<p><strong>Usage<\/strong>:<br \/>\nIt is recommended to pitch directly into the non-hopped wort at the temperature of 32\u00b0C (+\/- 5\u00b0C).<\/p>\n<\/div>\n<div id=\"tab_propiedades\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-propiedades\">\n<ul>\n<li>SafSour LB 1\u2122 acidifies <strong>non-hopped<\/strong> wort within <strong>30h \u2013 48h<\/strong> at a temperature of 32\u00b0C (+\/- 5\u00b0C).<\/li>\n<li>SafSour LB 1\u2122 as heterofermentative lactic acid bacteria, produces lactic acid and acetic acid.<\/li>\n<li>SafSour LB 1\u2122 presents a <strong>low tolerance<\/strong> towards iso alpha acids (half of the SafSour LB 1\u2122 growth is inhibited, IC<sub>50<\/sub> of 10 ppm).<\/li>\n<li>SafSour LB 1\u2122 reaches a final <strong>pH of 3,6 \u2013 3,9<\/strong> typically.<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_an\u00e1lisis-microbiano\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-an\u00e1lisis-microbiano\">\n<ul>\n<li>Dry matter: &gt; 90%<\/li>\n<li>Viable cells at packaging: &gt; 1.5&#215;10<sup>11<\/sup> cfu\/g<\/li>\n<li>Acetic acid bacteria: &lt; 1000 cfu\/g<\/li>\n<li>Coliforms: &lt; 100 cfu\/g<\/li>\n<li>Yeasts: &lt; 1000 cfu\/g<\/li>\n<li>Mold: &lt; 1000 cfu\/g<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_almacenamiento-y-vida-\u00fatil\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-almacenamiento-y-vida-\u00fatil\">\n<p><strong>Storage:<\/strong><\/p>\n<p>Product may be transported at ambient temperatures, ideally not more than 30\u00b0C for prolonged periods of time, i.e. a maximum of 14 days. Peaks of up to 40\u00b0C are allowed.<br \/>\nMust be stored in a <strong>cool and dry conditions <\/strong>(&lt; 4\u00b0C\/39.2\u00b0F).<\/p>\n<p><strong>Shelf life:<\/strong><\/p>\n<p>Best if used within 36 months after production date when stored under <strong>cool temperatures<\/strong> (&lt; 4\u00b0C\/39.2\u00b0F). Refer to the packaging for \u201cUse Best Before Date.\u201d Do not use soft or damaged sachets.<\/p>\n<p><strong>Safety:<\/strong><\/p>\n<p>SafSour LB 1\u2122 is sensitive to all clinically relevant antibiotics and presents no risk of antibiotic resistance genes diffusion.<br \/>\nBiogenic amines-free.<\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-2094879129\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-2094879129 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles. In order to compare our strains, we ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard temperature conditions (SafLager\u2122: 12\u00b0C for 48h then 14\u00b0C \/ SafAle\u2122: 20\u00b0C). We focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic. Given the impact of yeast of the quality of the final beer it is recommended to respect the recommended fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Una bacteria para kettle sour que respeta la expresi\u00f3n arom\u00e1tica de las levaduras<\/p>\n","protected":false},"featured_media":200915,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[1837,1838,1356],"product_tag":[2483,2484],"class_list":{"0":"post-42121","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bacterias-es","7":"product_cat-safsour-es-2","8":"product_cat-beer-brewing-solutions-es","9":"product_tag-lb-1-es","10":"product_tag-lb1-es","12":"first","13":"instock","14":"shipping-taxable","15":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafSour LB 1\u2122- Bacteria para elaborar cervezas producidas mediante el proceso kettle souring - Fermentis<\/title>\n<meta name=\"description\" content=\"Fermentis SafSour LB 1\u2122 es una bacteria que respeta la perfil arom\u00e1tico de las levaduras; 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